Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons and farmhouse ales has thrust Brettanomyces back into the brewing spotlight. This seminar will explore recent research and provide participants with a greater understanding of how to harness the potential of Brett while avoiding spoilage..